• 2 boneless chicken breasts, cut into small pieces
  • 1 medium onion, diced
  • 1 C. diced carrots
  • 1 C. celery, chopped
  • 2 cloves garlic, minced
  • 1/2 can diced tomatoes
  • 1 can Campbell's Healthy Request Chicken and Rice Soup
  • 8 cups reduced sodium chicken broth
  • 1 T. chicken bullion
  • 2 T. parsley
  • 1/2 t. thyme
  • salt & pepper
  • olive oil
  • 1 C. cooked soup noodles

This cold weather calls for soup! I made up this recipe, haven’t had it for a few months though because who likes soup in the summer?! It will be a regular on the weekly menu now that it’s winter time. Speaking of winter time, I officially started Christmas shopping today. I don’t know if I should be excited about that or not! :

Directions:

In a large pot, brown chicken in olive oil, onion, and garlic. When brown add carrots and celery and continue to cook for another 5 minutes until carrots are soft. Add remaining ingredients except noodles and simmer for 2 hours on low. When soup is done, stir in cooked noodles and serve!

If you want to add a few more things…

1 small can chickpeas, drained
2 Tbsp. cream corn
1 zucchini diced